Italian Fried Eggs | Uova Fritte Uova fritte are the Italian fried egg, cooked in a shallow layer of hot olive oil or butter until the white sets with a golden lacy border and the yolk stays liquid. What decides the result is the temperature of the fat when the egg goes in, and understanding that the egg is cooked from the outside by hot fat, not gently warmed in a pan. The oil stays shallow, the Italian way: enough to pool around the egg and be spooned back over it, never en

Italian Soft Boiled Eggs | Uova alla Coque Uova alla coque is the shortest recipe in Italian cooking and one of the least forgiving. An egg goes into water, comes out three minutes later, and is stood upright in a cup with its top cut off. The white is barely firm, the yolk is completely liquid, and the shell never leaves the egg. Everything the cook controls happens before the egg goes in, because once the shell closes over the yolk nothing can be seen. That is what separate

Uova alla Benedict (Eggs Benedict) Eggs Benedict is a dish of four parts, three of them easy. The toasted muffin, the warmed prosciutto and the poached egg are straightforward. The hollandaise is a warm emulsion of egg yolk and butter, built inside a temperature band narrow enough to measure and spooned over the egg within minutes. Everything technical lives in that sauce. This is the Italian reading of the plate. Prosciutto crudo replaces the bacon, which turns the salt from